# Components:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 1 cup cooked chickpeas
→ Vegetables
05 - 1 cup red cabbage, thinly sliced
06 - 1 cup carrots, julienned
07 - 1 cup cherry tomatoes, halved
08 - 1 cup yellow bell pepper, sliced
09 - 1 cup cucumber, sliced
10 - 1 cup fresh baby spinach
→ Healthy Fats & Toppings
11 - 1 ripe avocado, sliced
12 - 2 tablespoons toasted pumpkin seeds
13 - 2 tablespoons sesame seeds
→ Dressing
14 - 3 tablespoons tahini
15 - 2 tablespoons lemon juice
16 - 1 tablespoon maple syrup
17 - 2 tablespoons water
18 - 1 clove garlic, minced
19 - Salt and black pepper, to taste
# Method:
01 - Bring 2 cups water to a boil in a medium saucepan. Add quinoa and 1/2 teaspoon salt. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let rest for 5 minutes, then fluff with a fork.
02 - While quinoa cooks, slice the red cabbage, julienne the carrots, halve the cherry tomatoes, slice the bell pepper and cucumber, and slice the avocado.
03 - Whisk together tahini, lemon juice, maple syrup, minced garlic, water, salt, and black pepper in a small bowl until smooth. Add more water as needed to reach desired consistency.
04 - Divide cooked quinoa evenly among 4 bowls. Arrange chickpeas, red cabbage, carrots, cherry tomatoes, bell pepper, cucumber, spinach, and avocado in colorful sections on top of the quinoa.
05 - Drizzle each bowl with tahini dressing. Sprinkle with pumpkin seeds and sesame seeds. Serve immediately.
